date:Aug 28, 2013
Ingredients
8 large flat mushrooms, stems removed
Olive oil spray
400g fresh low-fat ricotta
1 large zucchini, coarsely grated, drained
4 shallots, thinly sliced
60g (1/4 cup) semi-dried tomatoes, finely chopped
25g woolworths Select Pitted Kalamata Olives, coarsely chopped
1/4 cup fresh basil leaves, chopped
2 tbs pine nuts, toasted
1 egg, lightly whisked
100g baby rocket leaves
4 slices sourdough bread, chargrilled
Method
1. Preheat oven to 200C. Lightly spray mushrooms with oil. Place,